Molecular Formula | C6H8O3 |
Molar Mass | 128.13 |
Density | 1.049g/mLat 25°C |
Melting Point | 73-77°C(lit.) |
Boling Point | 188°C |
Flash Point | >230°F |
JECFA Number | 1446 |
Water Solubility | 176g/L at 20℃ |
Solubility | Slightly soluble in water, soluble in organic solvents such as ethanol |
Vapor Presure | 0.81Pa at 25℃ |
Appearance | White to light yellow crystal powder |
Color | White |
BRN | 1281357 |
pKa | 9.62±0.40(Predicted) |
Storage Condition | 2-8°C |
Stability | Light Sensitive, Temperature Sensitive |
Sensitive | `sensitive` to light and air |
Refractive Index | n20/D 1.439 |
MDL | MFCD00010706 |
Physical and Chemical Properties | White to light yellow solid. The melting point was 78-80 °c. It is sweet, baked, bread, cooked and fruit and caramel aroma. Soluble in ethanol. Natural products are found in fresh pineapple and beef broth, etc. |
Use | Used in food, beverage, daily chemical industry |
Hazard Symbols | Xn - Harmful |
Risk Codes | 22 - Harmful if swallowed |
Safety Description | S36 - Wear suitable protective clothing. S24/25 - Avoid contact with skin and eyes. |
WGK Germany | 3 |
RTECS | LU3990000 |
FLUKA BRAND F CODES | 10-23 |
HS Code | 29321900 |
Reference Show more | 1. Liu Zhen, Zhu, Lixia. Determination of 5-hydroxymethylfurfural, furfural, acetofuran, furanone and 5-methylfurfural by high performance liquid chromatography [J]. Food Research and Development, 2019, 40(18):166-170. |
FEMA | 3174 | 4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE |
LogP | 0.95 at 20℃ |
NIST chemical information | Information provided by: webbook.nist.gov (external link) |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
content analysis | determination by gas-liquid chromatography (GT-10-4) with polar column in appropriate solvent. |
toxicity | GRAS(FEMA). |
usage limit | FEMA(mg/kg): ice cream, gelatin and pudding, 5.0; Candy, baked goods; 10.0; Alcoholic beverage, 60. |
use | GB 2760-1996 specified as allowed edible spices. Can be used for baking food, bread, malt, brown sugar, strawberry, candied fruit, caramel and other flavors. used in food, beverage and daily chemical industry |
Production method | It is formed by the condensation and cyclization of 2-butenonitrile and ethyl lactate in the presence of alkali, and then interacting with KHSO4 to remove HCN. It is formed by oxidation, reduction, and dimerization of propylene glycol in the presence of a zinc catalyst. |
toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |